Eggless Christmas cake recipe, Eggless plum cake

Eggless plum cake/ Eggless Christmas cake/ Eggless fruit cake is one such delicious, flavorful and aromatic cake loaded with dry fruits and nuts. This eggless Christmas cake can be prepared instantly with all purpose flour, spices, dry fruits, nuts, orange juice and most importantly without alcohol/ rum.

Yes I have already posted many versions of Christmas cake in the past years like these:

People who are so used to having this cake will know that apart from taste, its color is also one important factor in getting this cake right be it in any version so here is another version for the year 2021 a truly yummy and instant eggless Christmas cake without alcohol with perfect texture and color that will be loved by all.

I tried making this cake with orange juice and it tasted great so thought to share it right way with you guys though I am late. I used store bought orange juice and the cake turned out, but you could try using fresh homemade juice too. Since the orange is already sweet the sugar quantity might need little alteration depending upon individual liking. Also you could try using brown cane sugar to give the cake awesome color. If you are looking for a delicious, instant, eggless, beginner friendly, ALCOHOL FREE PLUM CAKE then this cake is the last minute resort. MERRY CHRISTMAS TO ALL THE READERS!!!

So let’s get to the making of Eggless Christmas/ Plum cake!!

Eggless Christmas cake recipe, Eggless plum cake

2021-12-23 22:52:14

Serves 6

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. All purpose flour – 1 cup
2. Sugar– ½ cup
3. Salt – a pinch
4. Baking powder – ½ tsp
5. Baking soda – ¼ tsp
6. Unsweetened Cocoa powder – 2 tbsp
7. Unsalted butter – ½ cup (room temperature)
8. Orange juice – ¾ cup
9. Dry ginger powder – a pinch

DRY FRUITS

1. Apricot – 2 tbsp
2. Mango peels – 2
3. Raisins – ¼ cup
4. Cherry – ¼ cup ( red and green)
5. Dates – ¼ cup

NUTS

1. Almonds – 2 tbsp
2. Walnut – 2 tbsp
3. Cashews – 2 tbsp

SPICES

1. Cardamom – 1
2. Cloves – 2
3. Cinnamon stick – ½
4. Kalonji seeds – ¼ tsp
5. Sugar – 1 tbsp (for grinding purpose)

FOR CARAMELIZATION

1. Sugar – ¼ cup
2. Water – 1 tbsp

Note

* 1 cup = 235 ml

Instructions

Take all the dry fruits and nuts, chop them finely.
Heat a pan add sugar and 1 tbsp water. Mix well and let the sugar dissolve. Put the flame to medium and let the sugar syrup start bubbling and change its color. We want the syrup to be dark brown in color. Do not panic with the smell. Put off the flame when it reaches dark brown color and add 2 tbsp water so that it does not turn hard. Keep it aside.
In a pan dry roast blender cloves, kalonji seeds, cinnamon stick and cardamom in low flame until aromatic. When it is aromatic put off the flame and let it cool down. After it has cooled add it in a blender along with 1 tbsp sugar and grind it into powder. Keep it aside.
Preheat oven 350F. In a bowl cream butter and sugar using a hand blender. (If using whisk blend it for 5 to 8 minutes).
Now to the butter mixture add all purpose flour, salt, baking soda, baking powder, unsweetened cocoa powder, ground spice powder and dry ginger powder. Blend it gently.
Now add the caramelized sugar mixture and orange juice. Mix it gently to form a cake batter. Lastly add the chopped dry fruits and chopped nuts. Fold it in the batter.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter and place it in preheated oven at 350 degree and bake for 30- 35 minutes. Mine took only 30 minutes. If it is not done in the prescribed time keep it for some more time.
When done insert a toothpick in the center of the cake to check if it is fully baked. Keep it in a cooling rack and allow it cool down. Using a knife slice them and serve. The cake remains good for 5 days at room temperature and gets better in taste day after day.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Eggless plum cake with step by step images

Take all the dry fruits and nuts, chop them finely. In a pan dry roast blender cloves, kalonji seeds, cinnamon stick and cardamom in low flame until aromatic. When it is aromatic put off the flame and let it cool down. After it has cooled add it in a blender along with 1 tbsp sugar and grind it into powder. Keep it aside.
Heat a pan add sugar and 1 tbsp water. Mix well and let the sugar dissolve. Put the flame to medium and let the sugar syrup start bubbling and change its color. We want the syrup to be dark brown in color. Do not panic with the smell.
Put off the flame when it reaches dark brown color and add 2 tbsp water so that it does not turn hard. Keep it aside.
Preheat oven 350F. In a bowl cream butter and sugar using a hand blender. (If using whisk blend it for 5 to 8 minutes).
Now to the butter mixture add all purpose flour, salt, baking soda, baking powder, unsweetened cocoa powder, ground spice powder and dry ginger powder. Blend it gently. Now add the caramelized sugar mixture and orange juice. Mix it gently to form a cake batter.
Lastly add the chopped dry fruits and chopped nuts. Fold it in the batter.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter in the loaf pan/ round cake pan.
Place it in preheated oven at 350 degree and bake for 30- 35 minutes. Mine took only 30 minutes. If it is not done in the prescribed time keep it for some more time. When done insert a toothpick in the center of the cake to check if it is fully baked. Keep it in a cooling rack and allow it cool down. Using a knife slice them and serve. The cake remains good for a 4 to 5 days at room temperature and gets better in taste day after day.